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–+ servings

Gluten Free Cottage Cheese Pancakes

Quick and easy gluten-free pancakes made with cottage cheese, eggs, and flour substitutes, perfect for busy mornings and customizable with various toppings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast, Brunch
Cuisine American
Servings 4 pancakes
Calories 250 kcal

Ingredients
  

Pancake Batter

  • 1 cup cottage cheese Use full-fat or low-fat based on preference.
  • 2 large eggs Vital for binding and fluffiness.
  • 0.5 cup gluten-free flour (oat or almond flour) Adjust for desired thickness.
  • 0.25 cup milk (dairy or alt-milk) Pour to achieve batter consistency.
  • 1 pinch salt Essential for flavor.
  • 1 tablespoon honey (optional) For added sweetness.
  • 1 teaspoon vanilla extract (optional) Adds flavor.
  • 1 teaspoon cinnamon (optional) For extra flavor.

Instructions
 

Preparation

  • In a large mixing bowl, combine the cottage cheese and eggs.
  • Add the gluten-free flour and milk to the mixture, adjusting milk for desired batter thickness.
  • Stir until the mixture is combined but remains slightly lumpy.
  • Let the batter rest for 5 minutes.

Cooking

  • Heat a skillet over medium heat and add butter or oil to prevent sticking.
  • Pour spoonfuls of batter onto the skillet, keeping them small for even cooking.
  • Cook until bubbles form on the surface, roughly 2-3 minutes, then flip and cook until both sides are golden.

Serving

  • Stack pancakes on a plate and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, toast or microwave.

Nutrition

Serving: 2gCalories: 250kcalCarbohydrates: 30gProtein: 19gFat: 10gSaturated Fat: 5gSodium: 350mgFiber: 3gSugar: 4g
Keyword Cottage Cheese Pancakes, Easy Pancakes, Gluten Free Pancakes, Healthy Breakfast, Protein-Packed
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